I do, 2 brands, not as cheap as Top Ramen, but close enough, besides they taste a heck of a lot better.
Thai Kitchen rice noodle soups, Lemongrass Chili my fav, and Organic Ramen-style noodles from Koyo? Don't have in front of me, but they are good, but not all that cheap.

I'd consider myself somewhat health conscious, but I'm wondering what is bad about MSG? From what I understand what it does is it effects your "taste buds" in a way that makes them stand up or have more surface area which allows them to absorb more flavor, whether it's from ramen or whatever other highly processed food.

I know things like aspartame have somewhat documented potential side effects, what are MSGs?

I'm down with cheap ramen or the ones sold in asian markets. I even eat them at home sometimes when you need something hot, fast and filling. 2 packs (1 seasoning packet or fish sauce + seasonings) + frozen veg maybe even a tin of oysters = a filling meal in 5 minutes. I don't eat this way all the time, but in a pinch it works.

I don't eat those ramen things, but I'm all about the MSG. I try to sneak it into almost everything I make, be it through vegemite, anchovies, tomato paste, etc.
I do have a bottle of it (ajinomoto, goes into everything in japan) but I rarely use that.

Seaweed and I believe certain cheeses, vegetables and meats have natural glutamic-acid in them.

Naturally occurring MSG is not neccesarily bad for one. (Still, too much of anything isn't good for anyone or thing!)

However, the process of making MSG (unwanted contaminants, I think this is a biggie) effects the overall quality of the product ingested into the body (IMO)

MSG was originally crystallized out of seaweed broth. Eventually forced hydrolysis* (highly toxic process) was used to extract MSG out of wheat gluten. However this turned out to be quite costly, so...

MSG now these days is mostly made from chemical synthesis (or/and fermentation) including sources such as hydrolyzed vegetable protein (mostly corn), cheap sugars (molasses) and ammonia/ or fermentation processes with bacteria to force overproduction of L-glutamate

*Just to note proteins usually go through a natural hydrolized process in the gut caused by enzymes which is not neccessarily toxic, however the manufacturing processes were highly toxic at that time period (and maybe even now.) Read the link above.